Cav any one help me, i need to list three health and safety risks linked with food preparation.?

Hair tied back
Food kept in separate containers
jewellery containing stones must be removed or covered with a BLUE plaster.

wash hands, cover food and seperate cooked and raw meat, my work here is done

1. Clean the areas where utensils are stored (eg knife block) regularly.
2. Clean work surfaces regularly prior and after preparation.
3. Always wash hands before and after preparaing food.

(1)wash hands to avoid germ contamination(2)make sure all instruments used r thoroughly washed and clean recently with no food debris on them,(3)cover your hair ,and make sure your nails r cut,,there is others but these r 3 basic ones,u can make sure the place is clean ,wiped ,disinfected ,food is washed ,vegetables,,,

Cross contamination
Metal to metal (risk of metal filins)
Glass contamination
Insect infestation
Rodent infestation
Safe storage of food stufs
Bodily contact with foodstuff
Wood and staples
cooked and raw products to be kept seperate
Temperature control
Safe disposal of waste foods

bacterial contamination
physical contamination eg hair, packaging
chemical contamination eg bleach
sharps eg knives
scalds

always tie your hair back

make sure water doesnt touch electricity

wash your hands

never put raw chicken in sink, put in bowl & never touch anything else while prepareing it, wash hands afterwards to prevent Ekoli,
never allow seafood drippings to touch other foods, to prevent allergic reactions,
hairnets and sanitary hand washing, cleanliness as if you were going to prepare for yourself, afterall, cleanliness is next to Godliness!
never place paper products too close to ranges or grills to prevent fire hazards, do not allow paper towels to overhang on a dish while removing food from cooking utencils
always clean oven when food cooks over to prevent fire hazards,
put baking soda on grease fires, never flour or water to prevent bigger fires,
never smoke or wipe noses while preparing, to prevent germ spread
cover open cuts on hands with waterproof bandages to prevent blood disease
after using a cleaner on cooking surfaces and counters, rinse with water to prevent harmful indigestion of poisonous cleaners
always turn handles inward to prevent children from pulling hot pots onto them

Cleanliness at all times.
Keep cooked and raw food apart.
Never re-freeze defrosted food.

hmm what things??

Hygiene - to stop infection from bacteria etc

Temperature - to stop / slow the bugs' growth.

Protection from foreign bodies / pests - who wants a fly in their soup?

Raw meat with pre cooked
Washing hands before changing from raw meat and fish
Washing hands after toilet.

its a bit worrying that you dont know them i hope your no working in any kitchens i use!!!

Cross contamination IE- raw to cooked foods
Storing at the correct temperatures ??
Been along time since a was at school lol